Chicken soup isn’t just good for the soul, it’s super good for the body too. Rich in vitamins, minerals, and collagen, a freshly made chicken soup is sure to bring comfort on the coolest of winter days.
I love different types of chicken soups but my favourite type is one that’s made with fresh bone broth and is loaded with veggies – simple, yet delicious. Enter my immune boosting chicken soup recipe, it uses classic soup veggies like onions and carrots, and incorporates basmati rice and finely chopped cauliflower for extra texture and heartiness.
What makes my chicken soup immune boosting?
Garlic & Onion: Both help lower blood pressure, support the cardiovascular system, and help build good gut bacteria with prebiotic properties.
Chicken: Packed with protein, vitamins, and minerals. In particular B-Vitamins like B-6 that help increase production of red blood cells; supporting the nervous and immune system. Boiling chicken with the bone for this soup also adds collagen; supporting overall gut, skin, and immune health.
Lemon: Source of Vitamin C; supporting adrenal health and increasing production of white blood cells which help fight off infections and boost the immune system.
Carrots: Great source of beta-carotene; important antioxidant that aids immune system function.
Why I love this soup so much?
- Warm and comforting
- Packed with flavour
- Loaded with vitamins and minerals
- Great for batch making
- Filling (in a good way)
Steps to making this chicken soup:
- STEP 1 – Sauté the onions.
- STEP 2 – Boil the chicken.
- STEP 3 – Remove the chicken, cook veggies and rice in the broth.
- STEP 4 – Clean chicken, add back into soup mix once veggies/rice are cooked.
- STEP 5 – Mix well, add lemon, serve and enjoy!
A few tips when making this recipe…
- Use chicken thighs with bone-in. This helps add lots of vitamins, minerals, and collagen to the soup.
- If you prefer, skip the first step and add onion and garlic powder instead when adding veggies (particularly for low FODMAP diets)
- If skipping the fresh onions, boil the chicken thighs with a teaspoon of cider vinegar – adding an acid helps extract the collagen from the bones.
- You can substitute the cauliflower with canned chickpeas or broccoli. Any hearty vegetable will do. Or you can omit, cauliflower is optional but recommend for a heartier soup.
Immune Boosting Chicken Soup Recipe
Immune Boosting Chicken Soup
- Cutting Board
- Large Pot
- Wooden Spoon
- Measuring Spoons
- Large plate
- 1 tbsp avocado oil
- 1 medium onion diced
- 1 clove garlic crushed
- 4 free range chicken thighs bone in with skin
- 8-10 cups water
- 3 celery stocks finely chopped
- 2 large carrots finely chopped
- 1 cup cauliflower finely chopped (about 5 or 6 florets), Optional
- 1/3 cup basmati rice uncooked
- Salt & pepper to taste
- 2 tsp dried parsley
- 2 tbsp lemon juice 1/2 lemon
- Dice onion.
- On medium, warm pot slightly (one minute), add in oil and diced onion. Sauté for 3-4 minutes(until slightly translucent.
- Add chicken thighs to pot, sprinkle with 1 tsp salt and a bit of pepper. Add water, making sure to cover thighs completely. Bring to a boil. Boil at medium-high for 40 minutes.
- While chicken boils, wash and chop veggies. Set aside.
- Remove chicken things, place on plate to slightly cool.
- Add all prepared veggies, rice, and dried parsley to pot that contains the chicken broth. Reduce heat to medium-low, cover with lid and let cook for 12-15 minutes.
- While veggies and rice cook, remove and discard skin and bones from boiled chicken. With a fork, pull apart the chicken meat.
- Once veggies and rice have cooked, remove lid and add in pulled chicken. Stir well and sprinkle in some more salt and pepper.
- Add in lemon juice. Serve and enjoy!
Helping you put Wellness 1st,